Chef Febbraro enjoys his Lamb Ossobuco Pappardelle!

Bond 45

149 Waterfront Street

National Harbor, MD

301-839-1445

bond45.com

We are taking a little different approach to this month’s profile. It has been some time since we have featured a chef with the credentials that Chef Febbraro has on his resume. At 16, Enzo graduated from culinary school and embarked upon a culinary tour of Europe. His travels gave him the opportunity to prepare dishes in such places as Paris, Nice, Munich, Garmisch, Madrid, Milan, the former Yugoslavia, and London. He has prepared dishes not only in 3-star Michelin restaurants, but in 5-star hotels throughout Europe, as well. The Naples native previously headed the kitchens at D’Acqua Ristorante, Filomena Ristorante and Café Milano in DC. He has wonderful tales to tell of working with celebrity chefs Chef Gordon Ramsay and Marco Pierre White.

When did you first become interested in cooking and why did you decide to pursue a culinary career?

I spent many hours learning to cook alongside my mother and grandmother and attempting to perfect their recipes. I learned that food brings people together and what better way to do that than becoming a chef..

Who have been the biggest inspirations for your career?

My passion for cooking was sparked my mother.

What dish on your menu are you most curious to see how it is received?

My 100 layered lasagna.

What do you do to insure the quality of the food going out to your diners at Bond 45?

I am tasting the food at all times and I do my best to use produce from the area 

If any chef in the world could prepare you a meal, who would it be?

Paul Bocuse. He is one of the most prominent chefs associated with nouvelle cuisine and he stresses the importance of fresh ingredients of the highest quality.

What’s your guilty food pleasure?

Neapolitan Pizza

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